Tuesday, November 16, 2010

Hearty Winter Soup With Wild Rice

The other afternoon I decided to make soup for dinner, but when I took out one of my soup recipes, I realized that I didn't have all the ingredients it called for. So, what did I do? Well, I did just what you would probably do - I improvised.

This turned out to be a really earthy, hearty soup, one both my husband and I really enjoyed, so I jotted down the changes and decided to share it with you. You'll notice one pretty unusual combination - the fact that I used canned chicken but beef broth. Why? Because when I went to the refrigerator, there was a new box of Kitchen Basics beef broth sitting there, opened, and I wanted to use it up.

Another thing you'll notice about this soup is that it has a contribution from a couple aliens, at least they may be alien to some of you. Are you acquainted with Rutabaga?  Have you met the fragrant Parsnip? Or have you seen it in the produce department and quickly moved to the other side of the street aisle and averted your eyes.

 The Humble Rutabaga

The Impertinent Parsnip
that grows the loooooongest root. When you get them at the store, that long root has been cut off.

Oh stop! You can't possibly know that you don't like rutabaga or parsnips until you've tasted them.  :-) So c'mon, give it a try. This is a great recipe that will make you want MORE. I promise!

Let's get started:
With Rutabaga, Parsnip, and Wild Rice

1 Qt. Kitchen Basics Beef Broth
1 13 oz. can chicken breast, drained
4 cans of Petite Diced Tomatoes or 1 Qt. home-canned tomatoes
2 cans black beans, drained and rinsed
3 ribs of celery, sliced
1 large onion, diced
1 med. jalapeno, seeded and minced
1 clove garlic, minced
4 med. parsnips, pared and diced
4 carrots, pared and diced
1 med. rutabaga, pared and cut into small chunks
1/2 c. wild rice
1 t. cumin
1 t. coriander
1 t. black pepper
1 t. salt
Cayenne to taste

Stir all ingredients, except rice, together in a large stockpot. I have an amazing Martha Stewart pot that I'll have to write a blog post about. I can leave anything on the stove to simmer and it absolutely NEVER sticks. Great pot!  Bring just to a boil, then turn down to very low and cover. Simmer for a couple hours. Then throw in the wild rice and give it a stir before putting the lid on again.  Let simmer another hour.

Once you've added the wild rice, this tends to get more stew-like, so you may want to add a little extra broth.

Serve with a good, coarse, dark bread and Real Wisconsin Cheese! (unless you're from England. In that case, I'd recommend that you visit the Wensleydale Creamery and purchase 'one of each' after tasting all those amazing samples.) I know I should be ashamed. I think my Wisconsin cheese loyalty ends at the Yorkshire border.

P.S. If it makes you cringe to combine beef broth and chicken, it's okay if you use chicken broth, but I can't guarantee that it will be as good as this was. The flavor was really robust and earthy. I felt like I was eating a recipe from 'the old country,' that I should tie my babushka a little tighter, button up my sweater, and build a fire in the stove. 

Oh wait. I do have a fire in the stove.

This post is linked to Tempt My Tummy Tuesday


Unknown said...

This looks like the perfect soup to make an a really cold night....sitting next to the fire while eating it! mmmmmmmm!!!

Ma What's 4 dinner said...

Could you toss some in a jar and ship it my way???

Lots of yummy love,
Alex aka Ma What's For Dinner

Anonymous said...

I'm visiting from Tasty Tuesday. This sounds like something I've gotta try this winter. Lots of great healthy ingredients. Thanks for sharing. PS ~ your dogs are adorable! :)

Candace said...

I think the "improvised" soup recipes are the best! Kudos to you for actually writing the changes down. I need to learn how to do that. I am borrowing this recipe. I think I will love it during my upcoming winter adventure.

Thanks for sharing it with us!


Andrea the Kitchen Witch said...

I haven't tried a parsnip since I was a kid! This lovely soup makes me want to change that :) I love wild rice, its flavor and texture really makes a good soup like this special. Mmm mmm mmm! This would be delightful on a cold snowy day :)

Under Her Wings said...

I love hearty soups in the winter time. And I think surely it will turn somewhat wintry in Arkansas sooner or later. That recipe will have to be a "save." Tomorrow is supposed to be in the 60's. It's raining here today, so it feels a little cool. Have a blessed day!

Deborah said...

This looks so yummy and yes, I love parsnips and rutabagas! I also love soup any time of the year. Since I do not have a wood stove of my very own, I will have to come and sit by your's. :D

Tiffanee said...

Yum! Makes me hungry. What a cute post with a delicious ending. Gotta get me a rutabaga. Thanks for stoppping by. Now following you.

Yenta Mary said...

That looks SO good!!! Perfect with hearty bread and good cheese from your fabulous state ... :)

Judy S. said...

What, no olives? LOL I love to put rutabagas in pot roast along with potatoes, etc. They have a unique flavor. Must try parsnips.....

partialemptynester said...

Sounds wonderful...and since you were the one who talked me into trying parsnips, which was such a great find, then I think I'll just have to try rutabaga, as well!

Rachel said...

That looks so good!! Much better than the Lean Pocket I had for lunch! My post today was about cooking (well, my lack of cooking experience I should say).


Sherry @ Lamp Unto My Feet said...

Oooh, this sounds delish! Love soups this time of year!!

Michelle said...

I want to come to dinner at your house! This sounds so good, my mouth is watering. I've not had a rutabaga before or a parsnip, still warming to the ideas of those... Mmmm, I love the idea of dinner menu of hearty soup, bread and cheese. I've only served cheese as a snack or appetizer item but I think I just might surprise my Husband with this menu coming up here. My daughter would love having cheese for dinner. Ask her what she wants to eat and would probably say 'cheese please'.

Linda... said...

This really sounds yummy. I just love homemade soups and they're usually really good when you add your own touches. Thanks for sharing!

Midwest to Midlands said...

We had home grown parsnips last night for supper. Or I should say tea as they call it here. I was wondering if there were parsnips in the US as I never noticed in the past. Love wild rice and I'm sure your soup was deicious.

livinginbetween said...

Oh, I want, I want -- aliens and all! And yes to cheese!!! Homemade soup with bread and cheese is straight from Heaven.

Judy said...

I love this time of year because it is soup weather. Tonight we had turkey bones soup and chicken sandwiches for dinner.

purejoy said...

oh yummmmm. i'm going to have to give this a try! it sounds delicious! i'm a sucker for hearty soups… and this one sounds healthy, too. thanks for sharing!

Diane said...

UMMMM, that looks soooo yummy Ÿ

SomeGirl said...

That looks delicious (and great for your snowy weather)! YUM!

Daphne said...

Rutabagas aren't really my fave but since my sister likes them, she'll definitely want to cook up anything that includes rutabagas.

Ma What's 4 dinner said...

Just for the record, I think the rutabaga and parsnip are totally underrated veggies!

Lots of yummy love,
Alex aka Ma What's For Dinner

Valerie @ Composition-Life said...

When I taught 1st grade one year (long term sub before I got my music position - good thing I decided to become dual certified!) part of the curriculum was growing seeds - and we covered the root vegetables. One thing we did was a tasting of all the different ones we could find. I was able to get parsnips - and it was the first time I had ever tried them! I loved them.

When my youngest son had to do a cooking project from the civil war - he ended up making hard tack and none other than mashed fried parsnips. They really liked them too.

I wish I would remember to cook them more often.


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